Creator: Jordan Of us
American brewers are an modern bunch. It appears every year some new hop-forward type emerges from somebody’s brewhouse, resulting in brewers throughout the nation leaping on the hype-train to attempt their hand at making the burgeoning hoppy type of the second. A few of these kinds grow to be trade behemoths, like Hazy IPA, whereas others come and go pretty rapidly– bear in mind Brut IPA?
One new type that has but to be acknowledged by the BJCP as an precise type is West Coast Pilsner, which is mainly a dry-hopped German pilsner that leverages American and/or New World hops in lieu of conventional noble varieties. Apart from that, they’re largely comparable when it comes to grain, yeast, fermentation temperature, and energy.
I had my first West Coast Pilsner on the distinctive Ghost City Brewing in Oakland, CA throughout a visit in 2022. Upon first sip, my jaw dropped to the ground. That beer had the crushability of a German Pils with the saturated tropical hop character of a dry, trendy West Coast IPA. It was all the pieces I ever wished in a beer, and I immediately started devising a recipe to brew myself.
| Making I Swear This Is A Model West Coast Pilsner |
After sending an e mail to Ghost City Brewing asking for information on their hopping methods, head brewer Justin Burdt promptly replied with a recipe and detailed course of notes, which I credit score as the first inspiration for this recipe.
I Swear This Is A Model West Coast Pilsner
Recipe Particulars
| Batch Measurement | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 59.3 | 4.5 SRM | 1.048 | 1.007 | 5.38 % |
| Actuals | 1.048 | 1.007 | 5.38 % | |||
Fermentables
| Title | Quantity | % |
|---|---|---|
| Pale 2-Row Malt | 7.5 lbs | 47.62 |
| Pilsner | 7.5 lbs | 47.62 |
| Carahell | 12 oz | 4.76 |
Hops
| Title | Quantity | Time | Use | Type | Alpha % |
|---|---|---|---|---|---|
| Citra | 14 g | 60 min | Boil | Pellet | 13 |
| Riwaka | 14 g | 30 min | Boil | Pellet | 5.3 |
| Citra | 35 g | 10 min | Aroma | Pellet | 13 |
| Mosaic | 35 g | 10 min | Aroma | Pellet | 11.8 |
| Riwaka | 35 g | 10 min | Aroma | Pellet | 5.3 |
| Nectaron | 113 g | 2 days | Dry Hop | Pellet | 9.8 |
| Mosaic LUPOMAX | 57 g | 2 days | Dry Hop | Pellet | 18 |
| Riwaka | 57 g | 2 days | Dry Hop | Pellet | 5.8 |
Miscs
| Title | Quantity | Time | Use | Sort |
|---|---|---|---|---|
| Amylase Enzyme | 0.5 g | 0 min | Major | Different |
Yeast
| Title | Lab | Attenuation | Temperature |
|---|---|---|---|
| World (L13) | Imperial Yeast | 77% | 46°F – 55.9°F |
Notes
| Water Profile: Ca 100 | Mg 4 | Na 10 | SO4 146 | Cl 66 |
NOTE: “Aroma” in recipe signifies post-boil hopstand
Given this beer could be fermented cool, I ready a yeast starter of Imperial Yeast L13 World a day forward of time.
The subsequent day, after accumulating filtered faucet water and getting it heating up, I weighed out and milled the grains.
With the water correctly heated, I adjusted it to my desired profile and integrated the grains earlier than checking to verify it was at my goal mash temperature.
In the course of the mash relaxation, I weighed out the kettle hop additions.
When the 60 minute mash was full, I sparged to gather the pre-boil quantity of candy wort then boiled it for 60 minutes earlier than chilling it throughout switch to a settling vessel.
A refractometer studying indicated the wort was at my goal 1.048 OG.
1.048 OG
The crammed vessel was left in my chamber for a couple of hours to complete chilling to my desired pitching temperature of 46°F/8°C earlier than I transferred the clear wort to a fermenter, pitched the yeast starter, and set the temperature to 48°F/9°C. After per week, I regularly raised the temperature over the course of two extra weeks till it reached 60°F/16°C, at which level I pressure-transferred it to a CO2 purged keg and added the dry hops.
A pair days later, I took a hydrometer measurement confirming fermentation was full.
1.007 FG
Subsequent, I pressure-transferred the beer to a CO2 purged serving keg, including gelatin fining presently, then positioned it on gasoline in my keezer. After a pair weeks of lagering, the beer was chilly, carbonated, and able to drink!
| IMPRESSIONS |
I view West Coast Pilsner as falling someplace between trendy West Coast IPA, Chilly IPA, New Zealand Pilsner, and IPL, which can clarify a number of the confusion surrounding its creation. I respect everybody’s proper to an opinion, however I’m in solidly within the camp who feels West Coast Pilsner is exclusive sufficient to warrant being its personal type.
I used to be more than happy with this batch of I Swear This Is A Model and felt it was a near-perfect instance of West Coast Pilsner– dry and reasonably bitter with a well-recognized bready malt taste paired with a stable tropical fruit hop bouquet. Though this is able to most likely go as a West Coast IPA to some, the restrained malt character and decrease energy are what made it distinctive, actually the most effective of each worlds.
My one criticism about this explicit batch of I Swear This Is A Model is that, regardless of fining with gelatin, it by no means dropped brilliant, which is probably going a operate of the hefty dry hop. Both method, this beer was all the pieces I search for in a West Coast Pils and I’m assured different hopheads on the market would get pleasure from it simply as a lot I did!
You probably have ideas about this recipe or expertise making one thing comparable, please be at liberty to share within the feedback part under!
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